- 2 free range chicken breast fillets
- 1 cup chicken stock
- 1 lemon - juiced
- fresh ginger - 2 cm grated
- fresh parsley stalks and leaves x5
- Pesto
- 2 tablespoons pine nuts
- 1 lemon - juiced
- 1 large head of broccoli or equivalent small heads
- ¼ cup extra virgin olive oil
- pinch salt
- 4 grinds black pepper
- 1 clove garlic
- fresh rosemary leaves - 1 small stalk
- Udon noodles 450 grams
- To serve:
- fresh parsley leaves
- 1 fresh red chilli - sliced (optional)
- lemon wedges to serve
- Put the chicken breast fillets, stock, lemon juice, ginger and parsley into a saucepan. The liquid should be just covering the chicken.
- Bring the liquid to the boil and then cover with a lid and turn off heat. Allow to sit for 25 minutes or until the chicken has cooked through
- While the chicken is cooking add the ingredients for the pesto to a food processor and pulse to combine to a paste
- Set a large saucepan of water to boil and add the noodles when boiling. Cook to 1 min less than the package instructions - approximately 8 minutes and drain when cooked
- Return the noodles to the saucepan and stir through the pesto
- Remove the chicken from the stock and slice into pieces
- Reset the stock to boil and do so for 3-4 minutes
- Slice the cooked chicken and serve on top of the noodles with fresh parsley and chilli
- Pour over some of the stock if you wish (optional)
Source: A Fresh Legacy
Share It To Your Friends!
Loading...
